Roasted Turkey with Field Herbs Taste Test
Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Such a pretty bird! The Roasted Turkey with Field Herbs was a lovely dish on our family table. It was moist and flavorful, and the aromatic, fresh herbs seeped through the entire turkey. After about an hour and a half of cooking, I added a cup of chicken broth to the pan, tented the turkey with some foil and basted it every now and then. This wasn’t in the recipe, but I think it helped keep the breast especially tender. The best thing about the recipe is that it was so easy! I had plenty of time to pull together some great side dishes for our gorgeous and tasty dinner. Bring on Thanksgiving, I am ready!
Makes 8 to 10 servings
Time: 3.5-4 hours
*1/4 pound (1 stick) unsalted butter
*1 tablespoon fresh lemon zest
*12 sprigs fresh thyme
*6 sprigs fresh sage
*1 cup rough chopped fresh parsley
*1 fresh turkey (10 to 12 pounds) (Make sure to buy your turkey early and give it time to defrost!)
*1/4 cup + 1 tablespoon salt
*1/4 cup black pepper
*1 small yellow onion, cut in quarters
*7 cloves of garlic, crushed
*3 long carrots, cut in half lengthwise
*Preheat oven at 400F.
*Melt the butter on low heat, then turn off the heat and add the lemon zest to the melted butter.
*Remove the giblets out of turkey cavity and discard.
*Arrange the carrot halves across roasting pan.
*Take turkey and sprinkle the salt and black pepper in turkey cavity and rub well to evenly distribute the seasoning.
*Insert all the herbs, onion quarters, and garlic cloves inside the turkey cavity.
*Tie the legs together as tight as possible with kitchen string to securely close the cavity.
*Tuck the wing’s tips under the turkey body, and place turkey on roasting pan making sure it sits nicely on top of the carrots.
*Brush the melted lemon-infused butter all over the turkey and sprinkle a tablespoon of salt all around top of the turkey.
*Place in the oven and roast the turkey for 30 minutes at 400F, then lower oven temperature to 325F and roast for 3 more hours or until internal temperature of thighs read 170F. (After about an hour and a half of cooking, I added a cup of chicken broth to the pan, tented the turkey with some foil and basted it every now and then.)
*Remove the turkey from the oven, place on kitchen countertop, cover with aluminum foil and let rest for 30 minutes.
*Slice the turkey, serve, and enjoy.
Recipe and Taste Tester - Cecelia Zook